Wednesday, February 4, 2015

Swiss Chicken


1.5 lbs. boneless, skinless chicken breasts
1 cup white cooking wine (or chicken broth)
2 (10.5 oz.) cans of cream of chicken soup
1 1/2 cups herb stuffing mix, crumbled fine
1/4 cup butter, melted
6 slices Swiss cheese


Preheat oven to 350 degrees; spray an 11 x 7-inch baking dish with cooking spray.

Cut chicken breasts in half lengthwise to make 6 thin cutlets.

In a bowl, whisk wine (chicken broth) and soup until smooth.

In a seperate bowl, toss together stuffing and melted butter.

Place chicken in prepared dish; top with cheese slices.

Pour soup mixture evenly over chicken and cheese; top with stuffing mix.

Bake, uncovered, 30 minutes.

Serve over rice.

Banana Bread Pancakes


3 cups all-purpose flour
1/2 cup sugar
1 1/2 Tbsp firmly packed brown sugar
2 1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
5 ripe bananas, mashed
1 cup buttermilk
1/4 cup butter, melted
Pancake syrup


Stir together flour, sugar, brown sugar, baking soda, cinnamon, and salt in a large bowl.

Whisk together bananas, buttermilk, and melted butter; add to flour mixture, stirring just until combined.

Spray griddle or large nonstick skillet with cooking spray; preheat to medium heat.

Drop batter by 1/4 cupfuls onto griddle.  Cook until bubbles form on tops of pancakes and edges look dry; turn, and cook until browned.

Serve with syrup.